Saffron, which comes from a flower of the crocus family, is sold either as whole strands or in powdered form. Strands should be toasted briefly, just for a few seconds, in a dry frying pan over a gentle heat, then pounded in a mortar and steeped in a little hot liquid, stock, milk or water, in order to disseminate their flavor and color more freely. Powdered saffron can be added directly to dishes.
**
Asian Recipes **
